Ditch the mayo: Try Benedictine paste for a fresh breakfast

Egg paste is a classic favorite, and when prepared properly, it's truly delicious. But it's a shame to stick to the same old thing when there are so many other sandwich spread recipes to explore. One such recipe is for Benedictine paste, which is a big hit at my home. It's simple to make, taking no more than ten minutes.

The name might suggest a historical recipe favored by monks, but that's not the case. The dish is named after Jennie Carter Benedict, an American restaurateur from the turn of the 19th and 20th centuries, who is credited with developing this recipe. At home, we enhance it with a few additional ingredients.

Benedictine paste is a light combination of a creamy cheese spread and a refreshing touch of cucumbers, complemented by juice from squeezed onions. I always add chopped chives or dill and a hint of spice and boldness with garlic. This spread is perfect for sandwiches, crackers, or tortillas. You can also enjoy it as a dip for vegetable sticks or as a sauce for grilled dishes.

Ingredients:

• 8 oz creamy cheese spread,
• 2 pickling cucumbers,
• half an onion,
• dill or chives,
• 1 clove of garlic (optional),
• salt to taste,
• a pinch of cayenne pepper.

Preparation method:

1. Grate the cucumbers using a coarse grater and transfer them to a bowl.
2. Grate the onion using a fine grater, squeeze through cheesecloth to obtain juice, and add it to the cucumbers.
3. Add the cheese spread and finely chopped dill or chives to the bowl with cucumbers, adjusting the amount to your preference.
4. Add a clove of garlic, pressed through a garlic press. Make sure it's not too large, to avoid overpowering the taste.
5. Mix thoroughly and season to taste with salt and cayenne pepper.

For the best flavor, place the spread in the refrigerator for an hour to allow the flavors to meld. However, if you're short on time or patience, feel free to dive in right away. Enjoy!